In the life of a home baker are many projects that get duly noted, marked, bookmarked and then completely sidetracked. Because in the life of a homebaker are also new projects that catch her imagination and then those get noted, marked and book marked. And. The. Cycle. Continues.
However, sometime in the life of a home baker comes a time, when one of those projects calls from the deepest folds of the notebook (yes! we still use those around here) and implores to be completed.
With the promises of a great bake and a stunning looking loaf the Povitica was calling. Which meant that master-plan for the Cornucopia bread, that was planned for the November Breadbakers event was to be put in the deepest confines of the notebook and the Povitica was made to surface. Since the theme this month is Festive, Special and something that we would bring to a family dinner, I was torn between choosing the cornucopia and the Povitca. Ultimately the Povitica won because it had been waiting longer.
Pronounced Po vi Tee zah , this sweet bread from Eastern Europe is delicious as it is beautiful. A sweet yeast dough, that is rolled out thin and spread over with a paste of nuts and cocoa and then rolled into a log and baked in a loaf pan. The characteristic shape comes from the rolling and the way you lay the rolled log into the pan.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
Let’s take a look at what my fellow bakers have baked for this month’s Family Feast Breads event that was hosted by Pavani who blogs at Cook’s Hideout
- Butterflake Rolls from Karen’s Kitchen Stories
- Cardamom Fig Braid from A Shaggy Dough Story
- Challah Bread from la cocina de Aisha
- Cheesy Garlic Pull-Apart Buns from Food Lust People Love
- Chicken in a Blanket from Sneha’s Recipe
- Classic Dinner Rolls from A Baker’s House
- Cloverleaf Rolls from En La Cocina de Caro
- Cranberry & Orange Spice Bread from Baking in Pyjamas
- Eggless Coconut Pineapple Quick Bread from Seduce Your Tastebuds
- Edible Bread Basket from Passion Kneaded
- Mallorcan Ensaimadas from Ruchik Randhap
- Meyer Lemon & Cranberry Einkorn Bread from The Schizo Chef
- Pear Pie Cinnamon Rolls from From Gate to Plate
- Poppy Seed Coiled Challah from Bakingyummies
- Poppyseed Roll from A Day in the Life on the Farm
- Povitica from Spiceroots
- Pumpkin Dinner Rolls from Cook’s Hideout
- Pumpkin Yeast Bread from Hostess At Heart
- Rose-shaped Buns from Sara’s Tasty Buds
- Savory Cheddar Honey Butter Rolls from Hezzi-D’s Books and Cooks
- Simple High Fibre Baguettes from What Smells So Good?
- Smoked Cheddar Caramelized Onion Dinner Rolls from Noshing With The Nolands
- Sweet Dumpling Squash Drop Biscuits from Magnolia Days
- Thanksgiving Wreath Braided Bread Centerpiece from Pastry Chef Online
For the dough
- 2 C Flour plus extra for dusting
- 3 Tbs Baker's sugar
- 3 Tsp Active dry yeast
- 2 Tbs Unsalted butter melted
- 1 large egg beaten
- 1 Tsp Vanilla extract
- 1/2 C Milk
- 2 Tsp Salt
For the filling
- 4 Tbs Unsalted butter
- 4 Tbsp Milk
- 2 1/2 C Walnut pieces
- 1 Tsp Vanilla extract
- 1/2 C Baker's sugar
- 2 Tbsp cocoa powder
- 1 Egg yolk beaten
- 1 Tbs Butter melted
- 1 Egg white beaten
- 1/4 C Powdered sugar
For the dough
Sift the flour and sugar into a bowl of a stand mixer with a dough hook attached.
Add yeast and stir.
Add the melted butter, egg, vanilla and warm milk and begin mixing on a slow speed. Add salt.
Mix for about 8 to 10 minutes on medium speed until the dough is smooth and stretchy.
Remove the dough from the mixer and put it in a lightly oiled bowl, cover and leave to rise in a draught free area until the dough doubles in size. (Approximately 1 to 3 hours depending on the weather).
Prepare a 9x2 in loaf pan by applying butter inside.
For the filling
Melt the butter and milk together by warming the milk and adding the butter into it.
Blend the walnuts, sugar and cocoa powder into a grainy texture.
Add in the vanilla, egg yolk, milk and butter mix and pulse to combine.
Keep it aside.
Lay a clean table cloth on your counter and generously dust with flour.
Take the dough out and put it on the table cloth in the center.
Roll out the dough into a large rectangle (approx 20x12 in).
Once the dough is rolled out, try and roll it out further as much as you can without tearing the dough. The goal is to roll out the dough as thin as possible (ideally you should be able to see the table cloth through the dough)
Brush the surface with the melted butter.
Spread the filling over the dough until evenly covered (Ensure the filling is not too thick or it will tear the dough - use milk if necessary to soften the filling).
Starting at the long edge of the dough, lift the sheet and gently roll the dough up tightly, like a Swiss roll.
Gently lift the dough and put one end in one corner of the loaf pan.
Lay the dough in the pan in a "U" shape and double back laying the dough over making a two layer "U" shape.
Cover the loaf pan leaving enough room between the cover and the pan for the dough to rise (approx. 1 hour).
Preheat the oven to 350 F.
Brush the top of the dough with the beaten egg white.
Bake for 15 minutes at 350 F.
Reduce the oven temperature to 300 F and bake for another 40 to 45 minutes.
Cover with foil if the top begins to darken too much too quickly.
Once baked, leave the bread to cool in the pan for atleast 30 minutes.
Turn out on to a wire rack and let it cool completely (about 3 hours).
Mix the powdered sugar with a few drops of water or milk to make a glaze and pour it over the Povitica.
Let the icing settle a bit, then turn the bread upside down.
The best way to cut the Povitica is to turn it upside down to ensure even slicing of the bread.
.The Bread will take anything between 1 hour to 3 hours to rise the first time and about an hour or more for the second rise. Also, you should also not cut it before it is completely cooled.. about 3 hours.
. In all this is a full day project, so plan accordingly.